Holiday cooking doesn’t have to focus on decadent casseroles, pounds of meat, and indulgent desserts. You can boost the delicious, health potential of holiday meals with more plant foods, such as whole grains, beans, and seasonal vegetables. After all, some of the most delicious items on the holiday table—green bean casserole, sweet potatoes, and stuffing—are all about plants.
If you’re trying to shine the light on plant foods this holiday, try making a plant-based entrée alternative. One of my favorite options is veggie “meatballs”—savory little balls filled with the goodness of beans, grains, vegetables, and herbs.
This hearty fall salad includes seasonal roasted vegetables with the perfect combination of savory, sweet and spicy ingredients. It’s also packed full of cancer-protective foods including winter squash, Brussels sprouts and chickpeas – all of which are featured in AICR’s Foods that Fight Cancer.
The first time I made this salad for a group of carnivores I was met with skepticism that it would be filling enough as a main dish, but the hearty dose of fiber-filled vegetables makes it not only nutritious, but extremely satisfying. The combination of warm roasted vegetables with chilled toppings and crunchy kale chips also enhance the tastiness and texture of the dish. Read more… “Harvesting a Fall Salad”
Enjoy the same crispiness of fried fish with a fresh, healthy twist by baking tilapia coated in crushed walnuts and whole wheat bread crumbs. This recipe only takes 20-25 minutes to make from start to finish, so it’s perfect for an easy weekday dinner.
Walnuts add crunch, flavor and extra nutrients to this tilapia recipe. Walnuts are one of AICR’s Foods that Fight Cancer due to their high levels of polyphenols, which are phytochemicals that have antioxidant properties. In addition to their cancer-protective properties, walnuts are rich in heart-healthy omega-3 fatty acids and other important nutrients including copper and manganese.